Mechanical pressing and semolina preparation from fermented...

Mechanical pressing and semolina preparation from fermented cassava paste during “attiéké” (yucca flour) processing

Pierre Martial Thierry Akely, Ouézou Yaovi Azouma, N’guessan Georges Amani
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Volume:
101
Year:
2010
Language:
english
Pages:
6
DOI:
10.1016/j.jfoodeng.2010.07.011
File:
PDF, 646 KB
english, 2010
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